Monthly Archives: November 2016

Genoa is located in the region of Liguria and it is a historical port city in northern Italy. Today, it is often overshadowed by cities such as Rome or Venice, even though it has a long history as a rich and powerful trade center. The birthplace of the explorer Christopher Columbus with its multitude of architectural gems, excellent cuisine, renovated old port, beautiful sights and its position as the European Capital of Culture in 2004 have made this an interesting area to visit.

The main features of central Genoa include the Piazza De Ferrari, the Opera House and the Palace of the Doges. There is also a house where Christopher Columbus is said to have been born. Much of the city’s art is found in its churches and palaces, where there are numerous Renaissance, Baroque and Rococo frescoes. The Palazzo di San Giorgio was once the headquarters of the Bank of Saint George and it is in this area that Marco Polo and Rustichello da Pisa composed, The Travels of Marco Polo.

Piazza de Ferrari

The city is spread out geographically along a section of the Liguria coast, which makes trading by ship possible. Before the invention of the car, train and airplane, the main outside access for the city was the sea, as the surrounding mountains made trade north by land more difficult than coastal trade. Trade routes have always connected Genoa on an international scale and the harbor was important to the merchants for their own economic success. The port of Genoa also contains an ancient Lighthouse called “La Lanterna”.

Recently, Renzo Piano redeveloped the port for public access, restoring the historical buildings and creating new landmarks like the Aquarium, the Bigo and the “Bolla” (the Sphere). The main touristic attractions of this area are the famous Aquarium and the Museum of the Sea (MuMA). In 2007 these attracted almost 1.7 million visitors.The Aquarium of Genoa is the largest aquarium in Italy and amongst the largest in Europe. Built for the Genoa Expo ’92, it is an educational, scientific and cultural center. Its mission is to educate and raise public awareness as about conservation, management and responsible use of aquatic environments.

Popular foods in the Genoese cuisine include Pesto sauce, garlic sauce called “Agliata” and walnut sauce called “Salsa di Noci”. There are many varieties of pasta, such as Trenette, Corzetti, Trofie, Pansotti, Croxetti and Testaroli.

Typical pizzas include pizza with potatoes or onions, “Farinata” and Focaccia with cheese also called “Focaccia di Recco”.

Fish is a key ingredients in the Genoese cuisine and the many varieties include, Sardines, Anchovies, Garfish, Swordfish, Tuna, Octopus, Squid, Mussels and stoccafisso (Stockfish).

Other popular dishes of Genoese tradition are tripe cooked in various sauces and Minestrone alla Genovese, a thick soup made out of several vegetables and legumes, such as potatoes, beans, green beans, cabbages, pumpkins and zucchini. Important and popular soup dishes which are common to the area include: Bagnun – anchovy soup, Ciuppin (the precursor to San Francisco’s Cioppino, Buridda – another tomato based fish soup, Zemin (a soup with garbanzo beans), Sbira, tripe soup and Preboggion, rice soup. Other specialties are “Ravioli al sugo”, Gianchetti that is sardine and anchovy based, “Tomaxelle” or stuffed veal rolls, Cappon magro – a seafood and vegetable salad, the famous “Cima alla Genovese” a pork roll, “Torta Pasqualina” a spinach torte very similar to Spanakopita, “Pandolce” a Christmas sweet bread and “Sacripantina” a Genovese Butter Cake.

Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.

Soak the bread in milk to cover until soft, then drain.In a kitchen blender, combine nuts, the soaked bread, 3/4 teaspoon salt, pepper, parmesan cheese and the fresh marjoram. Add garlic and process until the mixture is smooth and almost becoming a paste but not too fine. Working with 1 to 2 tablespoons at a time, drizzle in all but about 2 tablespoons of the oil, processing and mixing to incorporate as you go. Once the mixture is smooth, transfer to a bowl and add the ricotta cheese mixing well. Then add the cream and remaining oil. Mix well until the sauce is combined. Taste and adjust the seasoning if needed. Bring a large wide pot of salted water to a boil. Boil pansotti, ravioli or pasta until al dente. Using a slotted spoon, transfer to a colander to drain, then transfer to a large bowl; reserve 1/4 cup pasta cooking liquid. Once all of the pansotti are cooked, add the walnut sauce and pasta cooking liquid; gently toss to combine. Serve immediately with a generous serving of Parmesan cheese, fresh cracked pepper and a drizzle of extra virgin olive oil.

Preheat the oven to 425° F. In a very large roasting pan, toss the potatoes, tomatoes, olives and basil with 1/2 cup of the olive oil. Season with salt and pepper.
Rub each fish or the fillets with the 3 tablespoons of olive oil and season with salt and pepper. Set the fish in the roasting pan with the vegetables. Roast for about 30 minutes for the fillets or 40 minutes for the whole fish, until the vegetables are tender and the fish are cooked through.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Spoon the pine nuts over the fish and vegetables in the roasting pan and serve right away.

Dissolve the yeast in the milk in a small bowl. Set aside until foamy, about 10 minutes.Meanwhile, beat the butter in an electric mixer and gradually add the sugar, beating until the mixture is light and fluffy. Stir in the fennel seeds and coriander, then add the egg, vanilla and orange flower water; mix thoroughly. Add milk and dissolved yeast and mix. (Mixture may appear slightly curdled.)Gradually add flour, mixing thoroughly. When the dough is smooth, mix in the currants, raisins, orange rind and pine nuts (dough will be moist). Transfer the dough to a large greased bowl. Cover with a clean dish towel and set aside in a warm place to rise for 3–4 hours. (Dough may only rise a little; this is a dense bread.)Preheat the oven to 375° F. Wet hands (dough will be sticky) and transfer to a greased cookie sheet. Shape into a 6″ round and bake until golden, 45 minutes to 1 hour. Cool completely. To serve, cut or break into small pieces and serve with sweet wine, if desired. (Store in an airtight container.)

Since Thursday – when we had the traditional Thanksgiving feast – we have had leftover turkey dinner night and turkey sandwiches for lunch. So tonight it is a total menu change – Italian Shells Stuffed with Ricotta with Meatballs and Italian Sausage.

Ricotta Stuffed Shells

Sauce:

1/4 cup extra virgin olive oil, plus more for the pan

1/2 teaspoon crushed red pepper (chili) flakes

3/4 teaspoon fine grain sea salt

4 medium cloves of garlic, finely chopped

Half a sweet onion, finely diced

Two 26-28 ounce containers finely chopped Italian tomatoes

Filling:

2 lbs (32 oz) container whole milk ricotta cheese

2 eggs, beaten

1/4 teaspoon fine grain sea salt

1 cup grated mozzarella

½ cup chopped parsley

24 jumbo dried pasta shells

Directions

Oil two 13 x 9-inch baking pans, or equivalent. Set aside.

Bring a big pot of water to boiling and preheat the oven to 350 degrees F.To make the sauce:

Combine the olive oil, red pepper flakes, sea salt, onion and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat. Simmer for 15 minutes. Remove from the heat and let cool.To make the filling:

Combine the ricotta, egg, parsley and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.To make the pasta:

Cook the shells according to package instructions in well-salted water – until barely al dente. Don’t overcook the shells or they will tear as you attempt to fill them. Drain and let cool on kitchen towels until you can handle them with your hands.

Spread 1/3 of the sauce across the bottom of each prepared pan. Fill each shell with ricotta filling, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through and the cheese is bubbly. Sprinkle with grated Parmesan cheese.

DirectionsBring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray; set aside.Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.Combine the breadcrumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta.Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Glazed Cipollini Onions

Cipollini means little onion in Italian.Serves 4Ingredients

2 tablespoons olive oil

16 cipollini onions, trimmed and peeled

Coarse salt and freshly ground pepper

2 tablespoons balsamic vinegar

2 teaspoons honey

3/4 cup low-sodium chicken broth

3 sprigs fresh thyme

2 cloves garlic, crushed

DirectionsPreheat oven to 400 degrees F.Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Olive Oil and Spinach Mashed Potatoes

Ingredients

2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks

1 package frozen spinach, defrosted

Salt and pepper

1/2 cup milk

2 garlic cloves, peeled and crushed

1 rosemary sprig, leaves removed and chopped

1 thyme sprig, leaves removed and chopped

2 tablespoons extra virgin olive oil

DirectionsIn a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt and the garlic cloves. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Reserve 1/2 cup potato cooking water. Drain; transfer to a large bowl.Heat together the milk, spinach, chopped rosemary leaves and chopped thyme leaves then remove from the heat, cover and set aside to infuse flavors.Using a potato masher, mash the potatoes with the olive oil and some of the reserved cooking water as needed to moisten. Add the milk and spinach mixture. Stir until well combined and season with salt and pepper.

Pecan Pie

Single Pie Crust Dough

For the filling

1 cup brown sugar

3 large eggs

1/2 cup light corn syrup

3 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

2 cups chopped pecans

DirectionsPreheat the oven to 350°F.

Roll out the dough and [lace in a 9 inch pie plate.Whisk the first 5 ingredients in a medium bowl to blend. Mix in 3/4 cup pecans.Pour into the prepared crust. Sprinkle with remaining 1 ¼ cups of pecans. Bake the pie until set, about 1 hour 15 minutes. Transfer to a wire rack; cool.

Apple Pie

Double Pie Dough Crust

For the Filling

6 cups thinly sliced peeled McIntosh apples (about 2 pounds)

6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)

2/3 cup packed light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch of ground allspice

Pinch of salt

2 tablespoons all-purpose flour

Topping (optional)

1 teaspoon milk

1 tablespoon coarse sugar

1/4 teaspoon ground cinnamon

DirectionsTo prepare filling:Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice, flour and salt in a large bowl.To assemble & bake the pie:Position a rack in the lower third of the oven; preheat to 425°F.Roll out half of the dough and invert the dough into a 9 1/2-inch deep-dish pie pan. Pour the filling into the crust, mounding it higher in the center than on the sides of the pan.Roll out the second crust and invert the dough onto the top of fruit. Tuck the top crust under the bottom crust, sealing the two together and making a rolled edge. Flute the edge with your fingers.Combine the coarse sugar and the cinnamon in a small bowl. Brush the top crust with the milk and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.Bake the pie for 20 minutes; reduce the oven temperature to 375°F and continue baking until the crust is golden brown and the filling is bubbling, about 35 minutes more.Let cool on a wire rack for about 1 1/2 hours before serving.

My friend, Andy, recently gave me a cookbook titled, Adventures of an Italian Food Lover by Faith Heller Willinger. The author’s name was familiar to me because I have been cooking from her book, Red, White, and Greens: The Italian Way with Vegetables, for a long time. You can also check out a column she wrote for The Atlantic Monthly by visiting this site: http://www.theatlantic.com/author/faith-willinger/

In the Adventures book, Faith takes readers to country markets and busy city shops, to wineries in rural villages, to kitchens in restaurants and into private homes where her friends share their recipes – real Italian recipes.

Additionally, Willinger introduces the reader to the people of Italy: the grocers who stock homemade artisan cheeses and salumi, winemakers, Tuscan bakers, butchers and chocolatiers. Each entry is followed by a recipe. The recipes include some classic Italian dishes that will be familiar, but most are as authentic and original as the people Ms. Willinger profiles in the book. Actually these profiles are one of the best features in the book.

Even if you’re practiced in making Italian food, there’s still much to learn from Ms. Willinger. She includes information on the most important ingredients, explaining such things as why certain dry pastas are superior to others, what goes into making Italy’s best cheeses, how to select the best olive oils and what distinguishes an artisanal ricotta from another more ordinary one.

The book can also function as a guidebook for travelers because she includes web sites, hours of operation and contact information that make arranging a personal visit easy.

Here are a few recipes from the book for you to try. The book is divided into three major areas of Italy: Northern and Central Italy; Tuscany and Southern Italy and the Islands.

From Chapter 1 – Northern and Central Italy

Bellini Cocktail

Willinger adapted this recipe from Walter Bolzonella’s recipe, a barman of the Hotel Cipriani in Venice.

Serves 2

For the peach puree:

1/2 cup water

1/4 cup lemon juice

1/2 to 3/4 pound ripe white peaches

2 teaspoons sugar

For the drinks:

A few raspberries, if desired, for color

1 bottle Prosecco sparkling wine

Directions

Put the water and lemon juice in a bowl. Peel, pit and slice the peaches. Immerse them in the acidulated water, so they don’t discolor and macerate for at least 10 minutes or up to 6 hours.

Drain the peaches, reserving 2 to 3 tablespoons of the liquid. In a food processor or blender, puree the peaches with the sugar and reserved liquid. Use more sugar if the peaches are very tart

but this is not a sweet drink. If the peaches don’t have pink veins (which lend a Bellini its rosy hue), add a few raspberries to the mixture before pureeing.

Transfer the mixture to a jar or bottle and chill thoroughly.

Pour cold peach puree into a pitcher. Add one bottle of chilled Prosecco sparkling wine and stir gently. Pour into glasses and drink at once.

Zabaione

Serves 4

Ingredients

3 egg yolks at room temperature

3 tablespoons sugar

3 tablespoons Moscato d’Asti wine

Butter or hazelnut cookies or fresh fruit or berries

Directions

Place the ingredients in a 1 ½-2 quart pot (use a copper or stainless steel bowl with a rounded bottom, holding the bowl with a pot holder)

Begin beating at high-speed with a mixer until foamy. Place the pot over medium heat and continue beating. Mixture will grow greatly in volume and thicken. Remove the pot from the heat when the mixture feels warm and continue beating.

Place back over the heat, beating the whole time, removing the pot from the heat when it seems to be heating up too much. Practice makes perfect.

The zabaione will be thick and foamy, warm but not hot to the touch. Serve in individual glass serving bowls with butter or hazelnut cookies on the side. Or over berries or sliced fresh soft ripe fruit like peaches or mango.

Chapter 2 – Tuscany

Ricotta-Stuffed Zucchini FlowersServes 4-6

Ingredients

1 cup ricotta, fresh, if possible, or sheep’s milk ricotta

12-16 fresh zucchini flowers

3 tablespoons extra virgin olive oil, divided

Freshly ground black pepper

Fine sea salt

1 tablespoon minced fresh basil

Directions

If your ricotta is watery, drain it in a sieve to remove excess whey. Soak the zucchini flowers in cool water, then gently spin-dry in a salad spinner. Removing the stamens is unnecessary.

Pack the ricotta into a pastry bag — I use a disposable one and simply cut the tip off the end. Insert the end of the pastry bag into the zucchini flowers and pipe one or two spoonfuls of ricotta into each.

Drizzle one tablespoon of extra virgin olive oil in a large non-stick skillet. Place the stuffed flowers in the skillet in a single layer and the place pan over the highest heat.

When the pan heats and the oil begins to sizzle, cover and cook for four to six minutes or until the flowers are hot, steamed by the moisture of the ricotta.

Transfer to a serving dish and top with pepper and salt, minced basil, and the remaining extra virgin olive oil.

Etruscan Grape Tart

Serves 6 to 8

Ingredients

1 package active dry yeast (2 ½ teaspoons)

¾ cups warm water

3 tablespoons Chianti — drink the rest with dinner

1 tablespoon honey

2 ½ – 2 ¾ cups soft wheat flour (Italian “00” or White Lily flour)

¼ cup Tuscan extra virgin olive oil, plus more for oiling the bowl

½ teaspoon fine sea salt

Around 1 ¾ pounds wine, Concord, or red Grace grapes

6 tablespoons sugar

Directions

Dissolve the yeast in the warm water, wine and honey in a large bowl. Let sit for 10 minutes or until bubbles form. Stir in ¾ cup flour — it doesn’t have to be smooth because lumps will dissolve. Cover and let rise for 1 hour.Add the olive oil, salt and 1 ½ cups flour. Knead dough until smooth and elastic. Add up to ½ cup additional flour if necessary so it isn’t sticky. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1 ½ hours.Punch the dough down and divide into two pieces. Roll each piece out to a rough 10 by 16-inch rectangle. Place one rectangle on parchment paper on a cookie sheet (or use a nonstick cookie sheet), scatter the dough with half the grapes and sprinkle with 3 tablespoons sugar.Use the second rectangle of dough to cover the bottom layer. Sprinkle the remaining grapes on the dough, gently press the grapes into the dough, and sprinkle with 3 tablespoons sugar. Cover with plastic wrap and a dishtowel and let rise for 1 hour.Preheat the oven to 400ºF. Bake for 35 to 45 minutes or until dark brown. Remove from the pan while still warm and spoon excess juice over the tart. Serve at room temperature.

From Chapter 3 – Southern Italy

Spaghetti with Walnuts and AnchoviesServes 4 to 6 Ingredients

1/4 cup extra virgin olive oil

3 garlic cloves, sliced

2 whole salt-cured anchovies, filleted, or 4–6 canned anchovy fillets

3–4 tablespoons coarsely chopped walnuts

Chili pepper to taste

1 tablespoon minced fresh parsley

Coarse sea salt

14–16 ounces spaghetti

Directions

Heat the extra virgin olive oil in a large skillet and sauté the garlic over low heat until it barely begins to color. Add the anchovy fillets and, with a wooden spoon, mash them until they dissolve into the oil. Add the walnuts, chili pepper and parsley; stir to combine and remove from heat.Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.Add the spaghetti to the sauce in the skillet along with 1/2 cup reserved pasta-cooking water, and cook over high heat, stirring with a wooden fork, until the pasta is cooked al dente, adding a little more pasta water as the sauce dries.

Sweet & Sour Lemon Sauce

Use as a sauce for fish.

For the candied zest:

2 Meyer lemons

1 orange

6 tablespoons coarse sea salt

1/2 cup wildflower honey

1 cup sugar

Directions

Peel the zest from the lemons in strips, leaving 1/4-inch pulp attached to the zest. Peel the orange the same way.

Put the zests in a bowl and toss with 2 tablespoons salt; add 1 cup water and weight down with a small plate to keep zests submerged for 1 to 2 hours. Rinse and drain.

Bring 10 cups of water to a rolling boil, Add the remaining 4 tablespoons of salt and the zests and when the water returns to a rolling boil, remove from heat and let zests cool completely in the salted water. Drain zests.

Combine the honey, sugar and 2 1/4 cups of fresh water in a small pot and bring to a simmer. Add the drained zest and cook over lowest heat, less than a simmer, for 40 minutes.

Remove from the heat and let zest cool in the syrup overnight. The next day, bring the syrup back to a simmer, lower the heat and cook for 1 hour. Remove from the heat and cool completely.

Repeat the process one more time, cooking zest on the lowest heat for 30 minutes. Store zest in its syrup in a jar.For the sauce:

3 1/2 Meyer lemons

2 tablespoons extra-virgin olive oil

1 garlic clove, peeled

1 tablespoon minced celery

Fine sea salt

White pepper

3 tablespoons chopped candied lemon zest

Directions

Trim three lemons with a knife, cutting the rind away down to the pulp. Section the lemon into wedges, cutting between the white connective membranes.

Squeeze the juice from the remains of the lemons into a measuring cup and add the wedges. You should have about 1/2 cup.

Squeeze the juice from the remaining 1/2 lemon and add it to the wedges. In a small saucepan, add the oil and saute the garlic and celery over medium heat until the celery barely begins to color.

Add the lemon wedges and juice and cook, mashing the mixture with a wooden spoon, until the mixture is pulpy. Remove the garlic. Season the lemon mixture with salt and white pepper.

If the sauce is too tart, add a spoonful or two of syrup from the candied zest. Transfer lemon mixture to a blender and add candied zest. Blend until smooth.

Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.

Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.

Croutons

Ingredients

2 cups cubed bread

1 tablespoons olive oil

Directions

Preheat oven to 375 degrees F.

In mixing bowl combine the bread cubes and olive oil. Toss well to coat.

Pour the bread cubes onto a baking sheet. Spread them into a single layer.

Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.

Cool completely before storing in an airtight container or ziplock bag.

Kale and Lima Bean Soup

I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.

Easy Hash and Eggs

DirectionsIn a medium skillet with a cover, heat the olive oil over medium heat and add the butter.

Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.

The earthy flavor of cauliflower is the perfect complement to pasta. Adding vegetables to pasta stretches the pasta and adds more nutrients to your diet. Though cauliflower has a bland taste on its own, it is a highly regarded vegetable. In Italian cuisine, cauliflower is often paired with pasta because it absorbs flavor from the spices and sauces used in preparing the recipes.

According to research studies, water boiling and blanching have the biggest impact on reducing cauliflower’s nutrients. These methods cause significant losses of protein, mineral and phytochemical nutrients after five minutes of boiling. Instead, cauliflower kept its nutrients most intact when microwaved or gently stir fried. The very best method for cooking cauliflower seems to be gently sautéing it on the stove top, with a bit of water, broth, lemon juice or a healthy source of fat which can make its nutrients more absorbable. Of course eating it raw, perhaps dipped in some healthy hummus or another type of dip, also preserves its nutrients.

Since cauliflower is in season now, I try to think of a variety ways to cook this great vegetable and combining it with pasta is a family favorite. This recipe can be used with any vegetable that is in season.

In a large skillet cook the onion and garlic in the oil until the onion is tender. Add the sage and cauliflower and season with salt and pepper. Cook until the cauliflower softens a bit. Don’t overcook cauliflower or it loses its taste and nutrients.

Add the tomato paste and wine and cook for a few minutes. Stir in the sun-dried tomato puree and crushed red pepper. Heat gently.

Boil a large pot of salted water and cook the pasta until al dente. Reserve 1 cup of the pasta water. Drain the pasta and add to the skillet with the reserved pasta water. Stir well. Turn the pasta out into a large serving bowl and add the parsley and cheese. Stir well and serve.

This is a perfect dinner to have on a lazy weekend when you don’t feel like doing much or there is a great game on TV in the afternoon. This dinner is easy to fix in the morning and put it into the refrigerator until it is time to bake. Another advantage is that all the dishes go into the oven and bake together – so no extra pots or last-minute cooking.

Normally, I make recipes for two servings, but there are some things I like to double up on for extra meals and leftover creations. Chicken and salmon are often two of those ingredients. In this post I am doubling up on the amount to chicken and stuffing, so I can use the extra for other meals and the stuffing can be divided into smaller portions and frozen to serve at another time, You will see later in the week how I use up some of my leftovers.

Roasted Chicken Breasts

If you like dark meat chicken by all means substitute chicken leg quarters.

Ingredients

1 teaspoons dried thyme leaves

1 teaspoon whole fennel seeds

1 tablespoon coarse sea salt

1 teaspoon freshly ground black pepper

Olive oil

1 lemon, halved and sliced 1/4 inch thick

1 sweet onion, halved and sliced 1/4 inch thick

2 large garlic cloves, thinly sliced

4- bone in chicken breasts

1/2 cup dry white wine

Directions

Preheat the oven to 425 degrees F.

Combine the thyme, fennel seeds, salt and pepper in a small bowl.

Distribute the lemon slices, the onion and garlic in a baking dish large enough to hold the chicken. Dry the chicken pieces well with paper towels.

Place the chicken, skin side down, on top of the onion and brush with oil and sprinkle with half of the herb mixture. Turn the chicken skin side up and brush it all over with oil and the remaining herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan and roast for another 15 – 20 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes. Serve the chicken with the pan juices, cooked lemon and onion. Reserve remaining broth for leftovers.

Italian Bread & Sausage Stuffing

Reserve one-third of the stuffing for this meal and set aside the remaining stuffing for other meals. I assembled this recipe a few days ahead and set aside some for this meal.

Ingredients

8 cups Italian bread, like ciabatta, cut into 1/2-inch cubes

1 tablespoon olive oil

1 lb. sweet Italian sausage, diced

1 large onion, cut into 1/4-inch dice

2 large ribs celery, cut into 1/4-inch dice

4 cloves garlic, finely chopped

1 tablespoon fresh thyme leaves

1 tablespoon fresh sage leaved

1 teaspoon. kosher salt

1/2 teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

2 cups low sodium chicken broth

Directions

Place the bread cubes into a large mixing bowl and set aside.

In a large skillet over medium heat add the olive oil and sausage. Cook until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl with the cubed bread.

In the same skillet, sauté the onions, celery and garlic until the onions are tender about 8 minutes.

Stir in the thyme, sage, salt and pepper, cook 1 minute and then add the mixture to the bread. Add the broth to the bread mixture; stir until well combined.

This stuffing can be baked at a range of oven temperatures, depending on what else you are cooking.

For this dinner, I put the stuffing in the oven with the chicken and let it bake for the same amount of time.

Place the stuffing in a casserole dish or baking pan and bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Roasted Broccoli Florets

Ingredients

1 large head of broccoli

2 garlic cloves, peeled and thinly sliced

Extra virgin olive oil

1 teaspoons kosher salt

1/4 teaspoon red pepper flakes

1/3 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425 degrees F. If baking this dish with the chicken, place the broccoli in the oven after the chicken has roasted for 30 minutes and you are going to add the wine.

Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.

Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic on the broccoli and drizzle with about 3 tablespoons olive oil. Sprinkle with the salt and red pepper flakes.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

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